Roasted vegetables

Take the stress out of Sunday lunch with this simple vegetarian recipe for roast vegetables.

Roasted vegetables

  • Serves icon Serves 6
  • Time icon Takes 10 minutes to prepare and 1 hour to cook

Take the stress out of Sunday lunch with this simple vegetarian recipe for roast vegetables.

Nutrition: per serving

Calories
225kcals
Fat
8.6g (1.3g saturated)
Protein
4.3g
Carbohydrates
34.6g (11.1g sugar)
Salt
0.1g

Ingredients

  • 400g small carrots, trimmed
  • 400g parsnips, halved and trimmed
  • 650g small floury potatoes, cut into even-sized pieces
  • 2 small red onions, each cut into 8 wedges
  • 4 tbsp olive oil
  • Splash of white wine vinegar
  • Leaves from a few fresh thyme sprigs
  • Handful of chopped fresh parsley
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Method

  1. To prepare: Preheat the oven to 200°C/fan180°C/gas 6. Put all the vegetables into a large roasting tray. Drizzle over the oil and vinegar. Sprinkle with the herbs and add plenty of seasoning. Toss together with your hands. Make a tent of foil over the veg and seal tightly.
  2. To cook: Roast for 30 minutes. Uncover and roast for a further 30 minutes, tossing occasionally.
  3. To serve: Tip the vegetables onto a platter and serve.

Nutrition

Nutrition: per serving
Calories
225kcals
Fat
8.6g (1.3g saturated)
Protein
4.3g
Carbohydrates
34.6g (11.1g sugar)
Salt
0.1g

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